Duck Sauce Salmon

I  know this is a strange name for a salmon dish but it is the duck sauce that made this into such an enjoyable meal.

I have to preface this by saying, I don't usually buy duck sauce, not that there is anything wrong with it, but I like to make my own marinades and sauces and usually do.  My daughter, on the other hand, keeps buying large bottles of the stuff and when I last looked, I found three bottles on the shelf.  It is time to use it up after having a talk with her about duck sauce.  She tends to collect mayonnaise also.  Did I deprive her as a child?

When I was making my salmon, I was thinking a honey-mustard marinade.  When, I opened the refrigerator door, I  saw a bottle of opened duck sauce.  Wonder who put it there?  Not me. I changed my choice of recipe and took out the duck sauce.  I made a great salmon with it and some crumbs.

Duck Sauce Salmon (adapted from allrecipes - recipe using mustard instead of duck sauce)

Ingredients

2 (4 ounce) fillets salmon
2 tablespoons duck sauce
salt and pepper to taste
1/4 cup crumbs from a chip such as tortilla chips or potato chips
olive oil spray

Method:
 

Preheat oven to 400 degrees F .

Line a shallow baking pan with aluminum foil. 

Place salmon skin-side down on foil. 

Spread a thin layer of duck sauce on the top of each fillet, and season with  pepper. 

Top with crumbs,  then spray with olive oil.

 Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Eat and Enjoy.

Recipe Box # 21 - Pasta and Mushrooms

Pasta is like a chameleon.  You can disguise it easily with the extras, you include in a recipe.  You can add meat and make it a main course.  Vegetables go for a main or side.  It can be used as a salad and even as a dessert.  In this case, I used it as a side but I would use it as a main with a salad made up of greens and tomatoes.

I had some mushrooms and scallions, I wanted to use and this became the disguise this pasta was going to wear.  When, I searched for cheese, I came up with an unlikely choice, gouda.  I love gouda and in my most humble opinion, I think you can add it to anything.

This is an easy meal to make and to eat so throw it together and sit down with the family and friends and enjoy it.

Pasta and Mushrooms

Ingredients:

1/2 pound pasta of choice

1 tablespoon oil

3 baby belles mushrooms, rough chopped

2 button mushrooms, rough chopped

1 cup scallions, chopped

1 cup Gouda, shredded or chopped

salt and pepper to taste

Method:

Preheat oven 350 degrees F.

Cook pasta according to package directions, shortening cooking time by two minutes.

In medium skillet, heat oil.  Add mushrooms and scallions and cook for 4 minutes, mixing occasionally.

Drain cooked pasta, adding cooked mushrooms and onions.

Mix in Gouda and seasoning.

Transfer to casserole or baking dish and bake in 350 degree oven for 10 - 20 minutes when top of casserole is browned slightly.

Eat and enjoy.  We did.  

Apple Rice Kugel

This is another old recipe.  I do hope we have power and I can add some of  my new dishes.

I had some leftover brown rice from a fried rice recipe.  It was not enough for a family dish but enough for a few of us. I fooled around with it until I got to a point of hope, hope that there would be a dish for us to share.  I think, the end results turned this into a kugel.

Apple Rice Kugel

Ingredients:

1 1/4 cups uncooked brown rice
2 tablespoon Canola Oil or Olive Oil
2 1/2 cups  applesauce
1 cup gluten-free brown rice flour or all-purpose flour
1 teaspoon baking powder
2 eggs
1 teaspoon pumpkin pie spice
2 medium apples, peeled and diced
1/4 cup packed brown sugar or 1/8 cup honey
1  teaspoon ground cinnamon

Method:

Preheat oven to 350 degrees F.  Grease a 2 quart baking dish.

Cook rice according to package directions.

Combine cooked rice,  oil, applesauce, flour, baking powder, eggs, spice, brown sugar and cinnamon.  Mix well.

Stir 2 tablespoons butter into hot rice. 

Spoon into a greased  2-qt. baking dish.

Bake, uncovered, at 350 degrees F for 35 minutes or until cooked through.

This makes an excellent side with any meat, poultry or fish.  

   

Sweet Corn Pudding - John Besh

We are expecting to  lose power, if we get hit, as predicted.  I am working on leaving a few recipes to pop up, the next few days.  I am also going to set up the linky for the Recipe Box but I won't have time to put last week's wonderful recipes up.  I will try to make it up, another week, when the sun is shining and the winds are sleeping.  It is amazing to write this when right now, it is quiet and calm.  Blame it on the weather man.

Over the years, I have made a variety of corn dishes, puddings, kugels, pies and the likes.  If it is corn, by definition, it is good.  I came upon this recipe in a magazine whose page is on the left of me.  I tore it out, never worrying where the recipe came from.  After all, I have the page.   On this page is no sign of which magazine it is.  Fortunately, the recipes come from John Besh's book so I can give the original source with my apologies to whatever magazine, I was looking at.

Sweet Corn Pudding  - adapted from John Besh - My Family Table

Ingredients:

2 tablespoons oil

1 medium onion, chopped.
2 cups of frozen corn (fresh corn is better)

1/4 cup brown rice flour

1 cup Rice milk or soy or almond milk
1/2 cup corn meal

salt and pepper to taste

5 eggs, beaten'

Method:

Preheat oven to 400 degree.

In a large skillet, heat oil and cook onion in it, for 3 minutes.  Add corn and cook for another 3 minutes, stirring.

Add flour and incorporate with corn.  Add milk and continue stirring until mixture comes to a boil.

Add corn meal and remove from stove.

The recipe pureed the corn mixture but I did not.

Add the eggs ans mix them in until thoroughly incorporated.

Pour mixture into a baking pan (I used an 8 inch round)

Place into oven and bake until center puffs about 20 to 25 minutes.

Linked to Marvelous Mondays    
Mix it Up Mondays 
Inspire Me Mondays

Truth

I have always prided myself on being honest, to a fault, and I mean that.  I have gotten myself into trouble because, I couldn't lie.

I remember going to a planning meeting and I made a comment which I knew my boss would not approve of.  (He was not there.)  I said it for clarification reasons.  Of course, it went back to him.  The next day, at work, I was talking to him, in his office and he commented on the particular remark and asked me, who said it?"  I told him that I did.  It did not improve our relationship.

That is me, good or bad, I find it almost impossible to lie.  Sure, if someone asks, if I like the dress they are wearing and I don't, I don't blurt that out.  I say something positive.  "I love that color."  "What pretty buttons."  "A great length."

If someone asks me about  someone else's private life, I would never share the information, and usually I can say, just that but there are times, I have to simply say, "I don't know."  I know, it is silly to obsess about such things and I guess I don't go that far but I do cringe, when I am put into a situation, where the truth is going to cause a problem.  

That brings me to blogging.  We write all our comments on each other blogs but there are two situations that put me in a bind.  One is when I have nothing of import to say.  I end up writing, "It looks great," or something similar.  Truth is not the issue but I feel like I am copping out and shortchanging the person who worked so hard on the dish.  The other is when I say, I plan to make something which I honestly plan to do, and then I realize, I am over committed and can't do it.  I am sure the person is not sitting, waiting to hear how it turned out but I still feel a tiny, tiny bit guilty.

I don't want this to sound like a big deal.  It is not but it is a truth.  I do get hung up over the truth.  I want to be honest and pride myself on the quality.  I just want it to be easier.

The positive to this is that by going a little overboard, it keeps me honest, because if I shade the truth, you know it is going to be ever so tiny.

The Amazing Butternut Squash

 
I am sure, I am not the only one, who finds wonderful ways to cook squash, in particular butternut squash.  Eating chunks of it plain is good, adding a little something can be better and when I say little, that is what I mean.

I took a peeled squash and separated the part with the seeds from the narrow part.  I then, using my peeler, made thin strips of squash from the outside of the part with seeds (the base?).  All I did, after that, was to put them in a bowl with about two tablespoons of maple syrup. 

The result was pure deliciousness.   

 

Ingredients:

1 butternut squash half, peeled in long strips

2 tablespoons pure maple syrup

Method:

Grease a small baking dish.

Mix maple syrup and squash strips.

Place in baking dish and bake at 350 degrees for about 30 minutes, until squash is completely cooked.  

Chocolate Dipped Apricots

I had an urge for chocolate and had nothing in the house (good for me).  I decided to dip some dried apricots into melted chocolate.  These are easy to make and delicious.

Ingredients:

15 dried apricots
1/2 cup melted chocolate chips

Method:

In microwave, place chocolate chips in a glass measuring cup or small bowl.  Run on half speed, checking every 30 seconds.  Mine melted in one minute. 

When chocolate is soft enough to mix into a smooth and glistening chocolate, remove and mix until smooth and creamy.

Dip apricot into melted chocolate and place on  wax paper on a plate.  Place plate in refrigerator to set.  Take out and eat and have a delightful treat.

Recipe Box # 20 - Roasted Cauliflower with Indian Barbecue Sauce

I woke up this morning, with good intentions, to accomplish all that was needed.  I had my mental list ready and clear, in my head.  One of the items was to make soup, for dinner, to serve with leftovers.  Instead, I marked sets of papers, for my class, wrote lesson plans, wrote a letter to my "class parents"and made up homework sheets and quizzes as well as creating a vocabulary list, for the week.  By the time, I finished, I had not changed the linen, made soup or did the wash.  All are waiting for me, at this time, except for the soup, which may be made on another day.

After work, I did not feel like chopping and blending so I looked through my file of recipes that I want to make, now or in the future and came across this cauliflower dish.  The idea of a barbecue sauce intrigued me and my gut told me we would hate it or love it.  Fortunately, we loved it.

I had no fresh cauliflower so I used frozen.  I cut the roasting down a few minutes since hubby came home a few minutes early, and we were both hungry.  The bottom line is that we both enjoyed this and would be glad to have it, again.

Roasted Cauliflower with Indian Barbecue Sauce Bon Appétit | September 2007  (6 servings)  This was adapted from Epicurious where the original recipe is posted.

Ingredients: 1 tablespoon ground cumin
1 bag of cauliflower, cut into 1-inch florets 
2 tablespoons vegetable oil

1 teaspoon minced peeled fresh ginger
1/4 teaspoon minced garlic
1/2 cup tomato paste
2 tablespoons soy sauce
1 tablespoons sugar

Method:

Preheat oven to 400°F.

Toss cauliflower and 2 tablespoons oil in large bowl. Transfer to medium rimmed baking sheet. Roast until very tender, stirring occasionally, about 45 minutes. (I ended up roasting it for 38 minutes.
 
Add ginger and garlic to cauliflower followed by the tomato paste, soy sauce, sugar, and  cumin. Bring to boil, whisking to blend. Reduce heat to very low; simmer barbecue sauce 1 minute to blend flavors, whisking constantly.

Remove cauliflower from oven; transfer to large bowl. Toss with enough barbecue sauce to coat; season to taste with salt and pepper. 

Eat and enjoy.

Looking back:

Kale and Coconut Farro Salad from Eat.  Run.  Write

                     

Macaroni and Goat Cheese from Kitchen.  Garden.  Love

 Homemade Peanut Butter Cups from Something's Sweet



Papaya Fruit Jelly from Piece of Cake Hun,



Apple Cinnamon Struesel Muffins from Hun, What's For Dinner
 
 It is your turn.  I am overwhelmed with the many different kinds of recipes, you post.  I could make up a week's menus and eat, happily.  Thanks.  Linked to Hearth and Soul  
Keep it Real Thursday
Link up below, please.

Balsamic Roasted Root Vegetables - Proof Oven is Broken

I have an oven that you can set to time out after a certain amount of time and I use that, almost every time, I use the oven.  It gives me a chance not to burn my cakes and other dishes.  I have a nasty habit of putting something in the oven and walking away to do the wash or mark papers.  Without the timer, I don't have a chance of true success in my baking.

In the recent months, there were a few times, I forgot to set the timed feature and berated myself for such carelessness.  After this happened several times, I decided, it could not be me and had to be the oven.  I mentioned it to my hubby who checked and said, it appeared the oven was working just fine.

Friday, when I was making these root vegetables, I came back to well cooked vegetables with some blackened parts.  This time, I knew I had set the timer.  Proof came Friday night when I set the timer for dinner to go off in an hour.  My daughter went to get the first oven course and mentioned, someone forgot to set the timer, since the oven was still on.  Aha!Proof.  Hubby had seen the timer was on since we both check it, each week.  The worst part was, not only was the oven still on, but the temperature went up 100 degrees.  Now, I know why, these vegetable have blackened parts.

Despite this, the vegetables were delicious.

Roasted Root Vegetables (adapted from Cooking Light June 2002) Yield: 6 servings
 
Ingredients:

3 large carrots, chopped
2  coarsely chopped parsnips 
1 large sweet potato, chopped
1 coarsely chopped peeled turnips (about 1/2 pound)
2 tablespoons olive oil
1 teaspoon honey
2 medium red onions, each cut into 8 wedges
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

Method:

Preheat oven to 450°.

Line a cookie sheet with parchment paper or aluminum foil.

In a large bowl, combine all vegetables with honey and olive oil. Toss well.


Spread  out chopped vegetables on pan.

 Bake at 450° for 1 hour, stirring after 30 minutes. 

Add parsley, vinegar, and pepper, tossing to coat.

Eat and enjoy. 

Linked to  See Ya in the Gumbo     
Pennywise Platter 

Eggplant Casserole

I had leftovers from last night, my Spinach Pasta bake, posted on My Sweet and Savory, but not enough to feed us both.  It is a little difficult to think of food items to replace meat and fish.  Since we had salmon, twice this week, that was not an option and after eating so much meat, over the holidays, that was also, not an option.  Pasta, additionally, was on the "no-no" list, since I want to lose the few pounds, I gained over the holidays.  

I was walking through the store for inspiration and nothing happened.  I could not come up with a substitute that appealed to me.  I went home and found my lovely eggplant and I now had dinner.  I made a new recipe, different from any eggplant, I had previously made.

Eggplant Casserole

 1 medium eggplant, peeled, sliced into ¼ inch slices
3/4 cup mayonnaise
3/4 cup Tortilla crumbs
1/2 cup Parmesan cheese, grated
1 ounce tomato sauce

Method:

1. Spread mayonnaise on both sides of the eggplant.

2. Place a piece of wax paper or parchment paper on a counter and spread out the bread crumbs.

3.Coat each slice of eggplant with the chip crumbs and coat on both sides.

4. Bake for 15 minutes at 400 degrees on a cookie sheet sprayed with nonstick cooking spray.  (I used parchment paper and baked on it.)

5. Place the slices, overlapping, in a shallow baking dish.

6. Pour the tomato sauce over the top and sprinkle with Parmesan cheese.

7. Bake at 350 degrees for 25 minutes or until almost soft. 

8.Eat and enjoy.

Linked to to Pennywise Platter

Recipe Box # 19 What Happens to Food Bloggers?

Do you remember a time when you cooked a meal, simply because it was dinner time?  You wanted spaghetti so you boiled up some pasta, opened a jar of Marinara sauce and served it with a side dish, maybe a side dish.  You didn't worry about the dish, it was placed in, or how it was placed.  You didn't clean up, some sauce that spotted the plate, you just ate it, spot and all.

You selected pasta because that is what sounded good and not because you hadn't had a creative pasta dish, in a long while or because you had to make as dish for the cooking group you belong to.  You didn't take notes as you cooked so you had the exact amount of ingredients and you stretched your mind to see what spice, you could add, to make it even more interesting.

Gee, you didn't even think of a quaint or unique name to give it so it would grab the attention of other food bloggers.  Oh my, you didn't have your camera on hand to take photos and then tell everyone to wait while you took a plethora of photos from different angles and in varied lighting.  No, you just ate the food and enjoyed it.

I bet, after dinner, you did not run to the computer to type up the recipe and add photos in order to share with all your fellow foodies.  Maybe, you picked up a good cook and sat down and read it or called a friend and chatted.  Could this have been your life?

It was mine and it has changed since I began blogging. There is no doubt, we eat better and we eat a variety of foods, some I had never heard of, before blogging.  I enjoy my blogs and my photos, while still not particularly good are much better than when I began to share with all of you.  Side benefits come with this package.

The question is, "Would I go back to my old world, the one where food was just part of life and not a major player?"  I wouldn't dream of it, even though, it would mean, I had more free time and I wasn't thinking of what to do with the newest vegetable, in my vocabulary.  There is one thing that has stayed the same.  I still believe we do not live to eat but we do Eat to Live.  If I lose sight of that, I stop blogging.

Have you changed your life since beginning blogging. Let us know how.

Looking back:


Pizza Pockets from Saved Sister


Pumpkin Muffins from Hill's Go Healthy


Italian Fudge Cake from Ms. en Place

Linked to Cast Party Wednesdays

What do we have for this coming week?  Inspire us as you always do.

Almost A Skillet Dinner

I decided to make this because it was done completely on the stove but as I worked with the ingredients, I decided, it should really bake, at least, at the end of the cooking.  Plopping the cheese on top in a skillet did not sound as appealing as baking it with the cheese on top.

Almost A Skillet Dinner

Ingredients

1 teaspoon olive oil1 small onion, chopped
8 ounces  sauce (Marinara or a tomato based sauce)
2 cups uncooked gluten-free fettucini
1 cup water
1/2 cup chopped zucchini
1/2 cup  ricotta cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 cup shredded part-skim mozzarella cheese

Method:

Preheat oven to 350 degrees F.

Heat the olive oil in a large skillet and cook the onions until translucent.

Stir in the sauce, noodles, water and zucchini.  Heat until water is boiling.

Lower heat and let simmer for 10 -12 minutes.  Regular pasta needs less cooking than gluten-free.

Transfer cooked noodle mixture to a baking dish.

In a small bowl, combine the ricotta, Parmesan and parsley. 

Cover the pasta with the cheese mixture.

Top with the shredded mozzarella.

Bake at 350 degrees for 10 - 20 minutes until cheese has browned some.

This is tasty and filling and you can add your favorite seasonings to change the flavor.

That is eggplant next to the pasta.

Baked Mexican Omelet - Brunch

My husband was describing what he wanted for lunch and it sounded good.  Basically, it was potatoes, eggs and cheese.  I started on my merry way, frying the potatoes and realized it was going to take too long so I poured out the potatoes and oil into a baking dish and put it, into the microwave and that changed everything.  I ended up baking this in the oven with Mexican spices and a Mexican cheese blend and voila, I had lunch as asked but different.

Baked Mexican Omelet

Ingredients:

2 - 3 medium potatoes (peeled and sliced in two directions so you have what looks like French Fries.)
2 teaspoons of olive oil
1 teaspoon parsley
1/2 teaspoon Mexican chili (spice)
1/2 cup Mexican cheese blend
5 Egg Beaters

Method:

Heat oil in large skillet and put potato pieces in skillet.  Cook until lightly browned and cooked through OR take them out partially cooked, place in a greased baking pan,  and microwave for 2 -3 minutes until cooked through.

Remove from microwave and add spices.  Pour eggs over potatoes and then top with cheese blend.

Bake in 400 degree oven for 20 minutes or until browned slightly, on top.

Of course, you can place potatoes and other ingredients right into greased baking pan and bake for about 30 minutes.  I would have done this if I had not started making a different recipe.  The bonus, I got was the extra flavor from a little frying but health-wise, I would skip the frying.

Hearth and Soul

Mango Crisp - Mark Bittman

I love Mark Bittman.  I have three of his cookbooks and without a doubt, I can find answers for all my cooking questions, in one of them.  I, also find the recipes, I want to make.  This time, I used The Food Matters Cookbook.  

I had four mangoes, in the house, and nothing planned for them so I looked up mangoes in the book and there was a crisp, waiting to be made. I have made many types of crisps but never a mango crisp.  This was a happy recipe.  You can sub in other fruits in the recipe.  I am going to add blueberries to the mango, next time, I make it.

Mango Crisp adapted from Mark Bittman’s The Food Matters Cook Book

Ingredients:

4 tablespoons (1/2 stick) margarine, softened, plus more for greasing the pan.
2 tablespoons Canola oil
1 cup brown sugar
1/2 cup shredded, unsweetened coconut
1 tablespoon lemon or lime juice
1/2 teaspoon cinnamon
1/2 cup gluten-free flour mixture
1/2 cup rolled oats (old fashioned, not quick cooking)
pinch of salt
3 pounds mangoes, peeled, pitted and chopped

Method:

Preheat the oven to 400 degrees.

Grease an 8 or 9 inch square pan.

Using a hand held mixer, cream together the margarine, oil, and brown sugar. By hand, stir in the coconut, lemon or lime juice, cinnamon, flour, oats, and salt until combined and crumbly.

Place the mangoes into the prepped dish and then evenly crumble the crisp topping on top of the mangoes. Bake until golden and just starting to brown – about 25 – 35 minutes. Serve warm!

This was such a treat with the mango rather than the usual fruit, I use, and we did justice to it, with little remaining, at the end of the meal. It can be used as a side or as a dessert.

Linked to See Ya in the Gumbo                  Inspire Me Monday             My Meatless Monday         Gluten-Free Weekly Meal Plan Linky                    Mix it up Monday          Mealtime Mondays      Pennywise Platter      Real Food Wednesday

Carrot Kugel Loaf

I don't use two vegetables enough in my cooking.  They are corn and carrots.  I adore corn in almost any form from eating it almost raw to incorporating it, into a casserole.  Carrots, I do use, in soup and salads but not enough as the star of a dish.  In this recipe, the carrot is certainly the lead character in the loaf.

This looks like a bread but it is not . It is a kugel which means it is closer to a pudding than anything else. If you look closely, you can see it is wet inside which is what it should be.  It can be made round, square or rectangular as well as in a loaf.

Carrot Kugel Loaf - Source: The Kosher Palette - Serves: About 6


4 large carrots, mashed

1 cup gluten-free flour

3/4 cup honey
1-1/2 teaspoons baking powder

1/2 cup oil or apple sauce

2 large eggs

1 teaspoon pure vanilla extract

cinnamon is optional (1/2 teaspoon)
Method:

Mash carrots. Preheat oven to 350°F. Coat a baking dish with non-stick cooking spray. Set aside.

To the carrots add flour, honey, baking powder, oil, eggs, and vanilla. Beat at medium speed with an electric mixer until well blended. Do not over beat so batter will have small pieces of carrot for texture.

Pour mixture into prepared pan. Bake for 45 minutes or until a toothpick comes out clean.

Greens and Radish Salad

I wanted a pretty salad for dinner, tonight, besides one, we like.  I decided thin sliced radishes would do the trick as well as add a bite to the greens.  In reality, this is your basic salad but I replaced tomato with radish and added celery and carrots.  I was going to add cheese but we had a cheesy dinner.

Greens and Radish Salad

Ingredients:

1 head of romaine lettuce
5 radishes sliced very thin (used mandolin)
1 carrot, sliced very thin
1 stalk celery, sliced very thin

Dressing: (adapted from Meatless Meals for Meat Eaters) Go see Miriam for her other recipes here.

1/8 cup grapeseed oil (use any one of choosing)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon honey
1 1/2 teaspoons white wine vinegar
1 teaspoon sugar
1 teaspoon orange juice
1 teaspoon minced onion
1/4 teaspoon ground ginger
1/8 teaspoon salt

Combine all the ingredients in a bowl and whisk until, there is a smooth dressing.  Pour over salad and mix gently.

Recipe Box 18

We just arrived home from out of town, where we spent the last days of the holidays.  It is bedtime so I am going to quickly put up the linky and ask for your understanding, for the last minute, incomplete posting.

Linked to Wordless Wednesdays

Bok Choy Salad

I found this recipe at Allrecipes . com.  It appealed to me because it included a number of vegetables.  I had planned to make a stir fry but this persuaded me to make a salad.  I added additional honey since the consensus of opinion was that it needed toning down.  I had too much liquid for the amount, I made, and drained some out.


Spicy Bok Choy Slaw (adapted)

Ingredients:

1 head bok choy, finely shredded
1 cucumber, finely shredded
3 carrots, peeled and finely shredded

3/4 cup apple cider vinegar
1/4 cup coarse-grain brown mustard
1/4 cup soy sauce
2 tablespoons honey
1/8 teaspoon shredded ginger
black pepper to taste

Method:

 Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl.  (I shredded the vegetables in my food processor.)

Pour  the apple cider vinegar, brown mustard, soy sauce, and honey into a small bowl and mix well.

Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. 

Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.
  Linked to Friday Favorites  
EOA Link up

Mango Pancakes

It seems to me that cooking has opened new doors to the modern cook.  We mix and match our ingredients in ways, we never did before.  My personal challenge is using the wonderful mango in a number of recipes, in ways that are not presently popular. 

I have found, anything I add mangoes to, is enriched by its presence.  To clarify, this is my second pancake recipe using mangoes.  Usually, the fruit seems to be made into a topping for the pancake.  I like them inside the pancake.

This morning, I took one of my basic recipes, added a little almond extract and cinnamon and of course the mango.  Made these up and served with maple syrup.  We filled ourselves with good coffee and pancakes.

Mango Pancakes

Ingredients:

1 1/2 cups gluten-free brown rice flour mix
1 teaspoon salt
1 tablespoon sugar or honey

1/4 teaspoon almond extract

1/2 teaspoon cinnamon
1 1/4 cups milk  (Coconut milk would be better)
1 egg
3 tablespoons oil

1/2 mango

Method:  (this only calls for one bowl)

In a large bowl, mix the gluten-free flour, baking powder, salt and honey or sugar.

 Make a well in the center and pour in the milk, egg and oil and mix until smooth.

Cut up peeled mango into small pieces and add to pancake mixture.

Heat a lightly oiled skillet over medium high heat.

Using 1/4 cup measure, pour  the batter onto the griddle.

Brown on both sides and serve hot with butter, maple syrup or a little brown sugar.  If you have extra mango, cut some pieces and top the pancakes.

Roasted Butternut Squash

This is the second time I have thought I should write a book called, My Romance with Squash.  Each time, I bring home a new squash, I fall in love again.  I have had a crush on Butternut Squash for many years and this dish may have been the fulfillment of my dreams, easy to make and just right to eat with a slight sweetness that gives it charm.

Roasted Butternut Squash

Ingredients:

2 medium sized butternut squash
2 large sweet potatoes
1 - 3 tablespoons of  olive oil
1 tablespoon of honey
1/4 teaspoon cayenne pepper or a few drops of hot sauce mixed with the honey

Method:

Preheat oven to 350 degrees F.
Place parchment paper on large cookie sheet.
Cut butternut squash and sweet potatoes into cubes about one half inch in size.
In a bowl, mix together the oil, honey, cayenne and cubes.  Make sure, all the cubes are coated.
Spread the cubes of squash and sweet potatoes on parchment covered pans.
Bake for 1 hour or until the cubes are soft enough to eat.
Pour off the sheet onto a serving plate or bowl and serve.  If you want to add your favorite spice, go with it.
Eat and enjoy.

Linked to Full Plate Thursdays      Cast Party Wednesday    It's Fall Ya All

Recipe Box # 17 - Vegetable Potato Fritters

For the holidays, I look for new and interesting recipes that use the vegetables , available to me.  I discovered a new place for good solid recipes, The Kosher Channel.  This is an adaptation of a winter vegetable recipe.  I placed the words, Sukkot recipes, in my search engine and I was expecting certain sites to appear and they did and this one also did.  

It is not that their recipes are strictly unique but they are good solid recipes which can be adapted easily, yet keep the true nature of the dish.  For example, my major change to this recipe was to use mashed potatoes instead of shredded tomatoes and to increase the quantity of potatoes.

These are crispy on the outside and soft in the inside and delicious all over.

Vegetable Potato Fritters

Ingredients:

3 huge potatoes, peeled and mashed

2 zucchini, shredded (all the following vegetables went into the food processor.

2 carrots, peeled and finely shredded

2 parsnips, peeled and finely shredded

1/4 cup gluten-free flour

1 1/2 tablespoons dried dill

2 large onion, chopped in food processor with other vegetables

1/2 teaspoon pepper

3 eggs, beaten

1/3 cup olive oil

Method:

1. Prepare a place to drain fritters: line a baking pan with several layers of newspaper and cover with a layer of paper towels. (Thanks Kosher Channel)

2. In a large mixing bowl, toss together shredded vegetables, flour, dill, onions,  and pepper. Stir in eggs and mix well.

3. Heat a large non stick skillet over medium high heat and add enough oil to thinly coat the bottom of the pan. When oil is very hot, drop vegetable mixture by ice cream scoops into pan. Flatten a little to spread into uniform patties. Cook until brown, about 3 minutes per side.

4. Remove with a small, slotted spatula and drain in prepared pan. Repeat with remaining batter, adding oil to the pan as needed to prevent fritters from sticking.

Serve with poultry, meat or fish or serve vegetarian with a green vegetable and salad.

I an featuring Fall Favorites from Couponing and Cooking to celebrate the first anniversary of the blog.  Go on over and leave your congrats and check out these recipes.

Baked Brown Sugar Brie Bites


Swiss Cheese Bread Dip



Pasta With Pumpkin Sage Cream Sauce



Butternut Squash Tomato Basil Bisque

Caramel Apple Cheesecake Dessert Dip and Almost Vegan Pumpkin Chocolate Chip Cupcakes



Linked to Hearth and Soul     Pennywise Platter    Frugal Food Thursday      Keep it Real Thursday  It's Fall Y'All
Please link up your recipes. I hope to be returning to a more logical blogging schedule in two weeks. I can't wait.